Cream
butter & sugar until light & fluffy. Beat in eggs one
at a time, then add vanilla a few drops of your favorite liquor and beat
in.
Sift together all the dry ingredients.
Incorporate the
dry ingredients into the butter & egg mixture with a few strokes
of a wooden spoon forming a dough. Take 1/3 of the dough & and
roll it out slightly larger than your parchment lined tart pan. Roll
down the edges of the dough to create the crust.
Arrange the
strawberries slightly overlapping to cover the tart. You can sprinkle a
little sugar over the strawberries, if they are in season this is not
necessary.

To make the latticework top:
Pull off a
pinch of dough & roll into a long snake. This is an easy dough
to work with if it breaks just pinch it back together. This is a rustic
tart. Moist hands will help if the dough is sticky.
Continue until you have enough to make your lattice top.

Bake
in a preheated 350F/175C degree oven for about an hour or until the top
is nice & brown, the bottom is cooked & the dough
should shrink away from the pan a bit.

(Thank you Kelly from The Meaning of Pie for the photos taken during our cooking class.)And in loving memory of a very special guest...